Herby couscous with citrus & pomegranate dressing

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1. Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
2. Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.

Tip

Larger supermarkets stock packs of fresh pomegranate seeds, but if you have difficulties finding them, use dried cherries or raisins instead.

PER SERVING

189 kcalories, protein 4g, carbohydrate 32g, fat 6 g, saturated fat 1g, fibre 1g, salt 0.01 g

Latest comments and suggestions

• JOOLES

  23 June 2009

  JOOLES rated and commented on this recipe

  

  Ive not cooked with cous cous before, could this be made ahead and eaten cold????

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• JOOLES

  23 June 2009

  JOOLES commented on this recipe

  Just to add: if this can be made up and eaten cold would it be ok to add the liquid ingredients such as the orange juice, white wine vinegar and olive oil stir through and then leave it till ready to be eaten or would it be better to add the liquids just before serving??? im going to a BBQ soon and would like to take this with me.

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• sarah

  04 October 2009

  sarah rated and commented on this recipe

  

  Really enjoyed this. Used chicken stock instead of water and added chopped bunch of spring onions. Also used parsey instead of coriander (didn't bother with the pomegranate). Jooles - probably way too late but this is lovely cold - as it only takes about 5 mins to make, I'd make it fresh and take it to the BBQ)

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Ingredients

• 200g couscous
• 150g pack pomegranate seeds
• handful chopped herbs (we used mint and coriander)
• juice 1 orange
• 2 tbsp each white wine vinegar and olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Vegetarian, Low-fat

Ingredients

• 200g couscous
• 150g pack pomegranate seeds
• handful chopped herbs (we used mint and coriander)
• juice 1 orange
• 2 tbsp each white wine vinegar and olive oil

PER SERVING

189 kcalories, protein 4g, carbohydrate 32g, fat 6 g, saturated fat 1g, fibre 1g, salt 0.01 g

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